Tagged: chicken

A popular Japanese dish, both in restaurants and homes, oyakodon is a quick and healthy comfort food. By cooking the egg for a very short time, you can achieve the much sought-after egg texture called “toro-toro” (liquidy, runny).

1. Combine stock, mirin, soy sauce, sugar, salt, onion in a saucepan. Bring to a boil.
2. Add chicken to the sauce, and cook over medium heat for about 4 minutes or until the chicken pieces are cooked. Remove from heat.
3. From this step, you will cook one serving at a time.Beat 2 eggs with fork/chopsticks in a bowl, until the whites and yolks are roughly incorporated.
4. Transfer half of the chicken mixture and sauce into a small nonstick skillet. Bring to a boil, then bring the heat down to medium.
5. Gently pour half of the beaten egg evenly over the chicken. When the edges are cooked, add the rest of the beaten egg, cover immediately, and cook for 30 seconds, just until parts of the egg on the surface remain slightly runny. Remove from heat.
6. Serve rice in a bowl. Gently slide the chicken-egg mixture off the edge of the skillet to cover the rice. Garnish with mitsuba and other desired toppings.
7. Repeat 3) to 6) for the next bowl.

Quick Meal 2 – Chicken Casserole
Separate meat and bones from a BBQ chicken. Put meat in a casserole dish. Top with sliced onion and broccoli. Mix a can of cream of chicken soup with a carton of sour cream and curry. Pour over chicken and veggies. Bake at 350°F/ 180°C for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.

Quick Meal 3 – Potatoes and Veggies Omelette
Brown chopped onions in a frying pan. Peel and grate 2 potatoes and add to the onions. Cook until soft. Add other veggies of choice – chopped carrot, broccoli, beans, corn, capsicum, peas etc., cook for 2 minutes and take off heat. Beat together 3 eggs, ½ cup milk, and 1 cup grated cheese. Add mixture to the frying pan with veggies and cook like an omelette. When bottom is set, flip over or put the frying pan under a grill(Be careful if the frying pan handle is plastic!). Cook for 3 minutes or until dish is cooked. Serve sliced. Can be eaten cold for lunch next day!

Method:
1. Sift the flour and salt together in a bowl, and make a well in the centre. Break in the egg and beat with a wooden spoon, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
2. Spear a knob of butter with a knife to use to grease the frypan. Rub the hot frypan with a little butter, then ladle a little batter, enough to thinly coat the frypan. Cook 1-2 mins, then flip and cook the second side. Transfer to a warm plate.
3. Melt butter in a frying pan and fry onion until soft. Add flour and cook for 1 minute. Reduce heat to low and gradually stir in combined cream and stock. Bring to a simmer, add chicken and cook 5 minutes until thickened. Remove from heat, add parsley and cool for 5 mins.
4. Pre-heat grill on medium high. Fill each pancake with ¼ cup filling, and roll up to enclose. Place in a greased ovenproof dish. Top with cheese. Grill 5 mins until cheese is melty and golden. Sprinkle with extra parsley and serve.

Method:
1. Place all ingredients in a large saucepan and bring to a boil. Keep it boiling for several minutes, then simmer. Skim fat from the surface.
2. Cover and simmer for an hour.
3. Strain the soup through a fine sieve. The aim is to get as clear a stock as possible.
4. Refrigerate, and then skim the surface for fat again.

Method:
1. Totally thaw out chicken breasts and wash them carefully.
2. Place chicken breasts on a plate and season them liberally (that means a lot!) with pepper and seasoned salt. Turn the breasts over and apply both spices on other side.
3. Press 4 cloves of garlic.
4. Heat olive oil, on medium heat, in a large skillet or frying pan. Add the garlic and stir the garlic around in the oil.
5. When the garlic is sizzling (just a few seconds), add the breasts of chicken.
6. Turn the chicken over periodically, making sure that it does not stick to the pan or burn.
7. After about 15-20 minutes, your chicken will be ready. The best way to check if chicken is well cooked is to cut right into the very centre of the chicken breast — it should be totally white with no pink. If the inside of the chicken is still pink, cook it until the meat turns white.

This is great served with Greek salad. You can also add sliced onions and mushrooms to your skillet while you are cooking the chicken breasts. Yum!

When I taught in Colombia, we used to go to this fast-food place called Tazmania, named after the Looney Tunes character, the Tazmanian Devil. We would usually have chicken burgers, but we kept seeing these orders of something pass by on their way to other tables. Finally, we got courageous enough to try it. We didn’t know what it was on the menu, so we pointed at someone else’s. Turns out it was really good. This is my best effort to reproduce it.

Preparation:
1. Chop up some lettuce – finely.
2. Get a bag of kettle-boiled potato chips (best if kettle boiled) and grind them up into tiny little pieces. Crumbs, really.
3. Get some ground/finely chopped panella cheese. If you can’t find panella, feta will do, but it’s flavor is stronger.
4. Mix a sauce of equal parts cream and Kraft Miracle Whip salad dressing.
5. Fry the garlic in a as little butter as is required to fry it and add the garlic to the cream/Miracle Whip sauce and mix it in well.
6. Season a chicken breast in Seasoning Salt and black pepper and cook it. Cut it up into small cubes when you’re done.
7. Cook some kerneled corn (corn off the cob). I usually just use frozen corn and follow the instructions on the bag.
8. Create the following layers:
– Put a layer of diced lettuce in the bottom a deep, personal sized bowl.
– Put a layer of potato chip crumbs on top of that.
– Put a layer of corn on top of the potato chips.
– Put the cheese on top of the corn.
– Put the chicken on top of the cheese.
9. Pour the sauce on top of all of it.

Method:
1. In a cast iron skillet or non stick frying pan, brown the meat in the olive oil while stirring to break up the pieces. Add the salt and pepper.
2. Add the onion, green peppers, and saute for about 5 minutes until they are soft. Add the garlic and white wine. Saute one or two more minutes then add the tomato sauce, bay leaf, cumin, and olives.
3. Cover and simmer for about 10 minutes. Add a little water and simmer 5 more minutes.
4. Serve over a bed of rice and add your favorite taco toppings like shredded cheese, lettuce, chopped tomato, avocado slices, boiled okra chunks, chili beans, salsa and hot sauce.

Method:
1. Pound the beef, pork or chicken cutlets with a mallet till evenly thin and sprinkle the salt and pepper.
2. Pour the lemon juice over the cutlets, add the garlic powder and oregano and marinade the cutlets for 30 minutes or longer.
3. Break the eggs and beat them lightly with a fork, in a small
4. Put the the flour in a medium bowl and the bread crumbs in another.
5. Dust each cutlet with flour, dip in the egg mixture and cover with bread crumbs.
6. Fry the cutlets in a large frying pan half filled with vegetable oil until golden on each side. Drain the fried cutlets onto towel paper to blot the excess oil.
7. Serve the fried cutlets with the congris, and a green salad with avocados and tomatoes.

Method:
1. Wash the rice and drain in a sieve.
2. Put rice, water and all other ingredients in a rice pot and cook until the rice done.
3. Remove all leaves and galangal before serving.
4. Press into a cone shape if desired.

Method:
1. In a deep pot, add water and bring it to boil. Put chicken in, water level must be above to immerse chicken fully and cook over medium heat for 25-30 minutes.
2. Remove chicken. Soak chicken in cold water until cool down, drain from excess water and coat with sesame oil.
3. Chop chicken into pieces to serve on the plate and garnish with coriander leaf, cucumber and tomato.